I know I’ve been behind on my pumpkin love sharing, but as long as there’s still time before Thanksgiving it’s never too late! So bare with me as I try to squeeze in some pumpkin loving… fall loving… Thanksgiving goodies and packaging before time is up! First up… Pumpkin Spiced Cookies! Another spiced cookie that is surely going in my collection!
These crispy cookies are richly spiced and have just the right crunch! As you bake them, they will fill your kitchen with the aroma of fall… the best season of all!
I must say this is probably my favorite dough to work with because it is very forgiving and rolls out so easily. Don’t be deceived by it’s sticky appearance initially… I promise it’s just initially. Just dust your hands with flour and see how easily it comes together. I promise!! Or let it sit a bit.. as it sits it becomes firmer. Really, it’s an amazing dough. You’ll see!
I should mention that this batch does yield a lot of cookies which is great for gift giving. But if you are making them for yourself and just didn’t want too many at once, you can freeze the dough for a month (or so because I admit I’ve gone past that month!). I always freeze half of the dough and thaw in the refrigerator the night before.
No fancy tools were needed to make these cookies… just a simple pumpkin cookie cutter. Leave the cookies as is for a rustic appeal… or add some pumpkin indentations with the back of a paring knife.
A drizzle here… a drizzle there. Pumpkin and chocolate pair so nicely together so I finished off each cookie with a drizzle of bittersweet chocolate. The richness of the chocolate with the pumpkin spice… your mouth will love you!
Well here is the recipe. I hope you enjoy it as much as I did!
PUMPKIN SPICED COOKIES
5 3/4 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
3 Tablespoons Pumpkin Pie Spice
1/4 Cup Pumpkin Spice Cream, room temperature (I used Nestlé Coffee-mate)
1 Large Egg, room temperature
1 1/2 Teaspoons Pure Vanilla Extract
1 Cup Dark Brown Sugar
1/2 Cup Granulated Sugar
1/2 Cup Dark Corn Syrup
1/4 Cup Water
2 Sticks Unsalted Butter, cut and softened
Bittersweet chocolate for drizzling (I used Ghiradelli’s 60% cacoa bittersweet chocolate)
1. Whisk together flour, baking soda, salt, and pumpkin pie spice. Set aside.
2. Whisk together cream, egg, and vanilla. Set aside.
3. In a medium saucepan, combine both sugars, corn syrup, and water. Stir until sugar is dissolved. Bring to an almost boil. Set aside.
4. Place butter in the mixing bowl and beat on medium speed. Add the cream, egg, and vanilla mixture. Beat until combined. Reduce to low speed, add flour and sugar mixtures alternating between the two starting and ending with the flour. Mix until combined. Divide dough into disks and wrap with plastic wrap. Refrigerate overnight. (Tip: dust your hands with flour before removing dough from bowl).
5. For day of baking, preheat oven to 350 degrees. Roll out dough on parchment paper (or in between two sheets) 1/8 ” thick or 1/16″ thick for crispier cookie. Place cut outs on parchment lined cookie sheet about an inch apart. Bake until edges are golden brown; 10-12 minutes (for about 3″ cookies). Let cool on cooling rack. Cookies will keep in an airtight container for 2 weeks at room temperature.
6. Optional: melt chocolate in plastic decorators bag. Make a small cut in tip, and drizzle cookies.
Now go grab yourself a cup of tea and enjoy!